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lessons learned from smoking 100 lbs of butt

post #1 of 8
Thread Starter 

First off, there is a crazy difference in timing even with dealing with similar size pieces of meat.

 

Second.  Doing the final temp raise (double wrapped in foil in a foil pan) to the final temp is a huge time difference when done on a smoker vs. a convection oven.  I had so much meat finishing at different times, i split them for the final finish.  We're talking 2 hours difference with the smoker being way quicker.  I think it acts like a turbo convection oven.

 

Finally the pict...or it didn't happen.

 

post #2 of 8

That's a great looking smoker!  Thumbs Up

 

Sounds like a mighty busy day.

post #3 of 8
Thread Starter 

post #4 of 8

First class. 

:beercheer:

post #5 of 8

Looks like a great cook, just smoking a few butts for friends? Got a serious craving for a PP sammie?

 

post #6 of 8

Nice job on the butts!

 

I like your smoker too!

 

Al

post #7 of 8

That's a powerful lot of pp samidges.

Good looking food.

Please tell us a little about your smoker

some more pictures of it too, please.

 

               Ed

post #8 of 8

Look at the grate sag under the stress of all of that pork!!!

 

Great looking smoke too.

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